This recipe from Exploits of a Vegan Wannabe is essentially chili and cornbread in one pan. It's great for me to have on hand for vegan snacking or lunch. I've made it both as muffins or as an 8x8 pan loaf. I know that honey isn't actually vegan, but I am not a huge agave fan, so honey was good enough for me.
Ingredients
1 20 oz bag Bob’s Red Mill Cornbread Mix
1 1/2 C room temp non dairy milk ( I used unsweetened almond milk)
1/3 C melted vegan butter or oil
3 tsp Ener-G Egg Replacer whisked very well with 2 Tbsp water
3 tomatillos, finely diced
12 oz soy chorizo (I used Trader Joe’s brand)
1 C frozen corn kernels
2 Tbsp honey
1/2 packed cup fresh cilantro, finely chopped
Preheat oven to 375 degrees
Saute soy chorizo and diced tomatillos until they become soft. While
your mixture is cooking, break apart soy chorizo in the pan so it is
the texture of ground beef. Set aside to cool.
In a large bowl mix entire bag of cornbread mix, egg replacer mixed
with water, milk and butter or oil. Stir gently to incorporate all wet
and dry ingredients.
Add chorizo mixture, corn, honey, and cilantro. Stir gently to incorporate.
Pour into muffin or 8x8 pan.
bake at 375 about 28-35 minutes until cooked through.
